Herby Pork with Parsley Pesto Sauce
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Herby Pork with Parsley Pesto Sauce

Herby Pork with Parsley Pesto Sauce

and Charred Corn Salsa Farro

This meal has a fantastic variety of flavours. Juicy pan-seared pork chops topped with homemade parsley pesto. Served with a colourful and flavour packed corn salsa over farro, dinner tonight is a fresh take on beloved ingredients! Enjoy!

Allergens:
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Tenderloin

7 g

Cilantro

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

113 g

Corn Kernels

½ cup

Farro

(Contains Wheat)

56 g

Red Onion, chopped

6 unit(s)

Garlic, cloves

1 unit(s)

Vegetable Broth Concentrate

1 unit(s)

Lemon

7 g

Parsley

1 unit(s)

Tomato

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories670 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber4 g
Protein47 g
Cholesterol95 mg
Sodium500 mg
Trans Fat0 g
Potassium1350 mg
Calcium75 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Strainer

Instructions

1 COOK FARRO
1

Wash and dry all produce.* Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then farro, half the garlic and 1/2 tbsp chimichurri (dbl for 4 ppl). Toast, stirring often, until fragrant, 1 min. Cover farro with enough water to cover (approx. 1-inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. When farro is done, remove pot from heat and set aside.

2 SEAR PORK
2

Meanwhile, pat pork dry with paper towel, then sprinkle over 1/2 tbsp chimichurri (dbl for 4 ppl). Season with salt and pepper. Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl) then, pork. Sear pork, turning occasionally, until golden-brown all over, 4-5 min.

3 ROAST PORK
3

Remove pan from heat, then transfer pork to a baking sheet. Roast in middle of oven, until cooked through, 15-18 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, wipe the pan clean and set aside.

4 MAKE PARSLEY PESTO
4

Roughly chop cilantro and parsley. Cut tomato(es) into 1/4-inch pieces. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. In a small bowl, stir together cilantro, parsley, lemon zest, remaining garlic, 1 tbsp lemon juice (dbl for 4 ppl), and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

5 CHAR VEGGIES
5

Heat the same pan over medium-high heat. When hot, add corn and onions to the dry pan. Cover and cook, stirring once halfway through cooking, until veggies are 'charred' or dark golden-brown, 4-5 min.

6 FINISH AND SERVE
6

Drain liquid from farro and return to same pot. Stir in charred veggies, tomatoes, broth concentrate(s) and half the parsley pesto sauce. Slice pork. Divide farro between plates. Top with pork and spoon over remaining parsley pesto sauce. Squeeze over a lemon wedge, if desired.